We don't talk about tea the way we get to talk about coffee, at least in the U.S. In coffee, the idea of terroir has become something of a given. We seek out fresh beans and fresher roasts. We've started to care about the farmers who grow our beans, how they're treated, and how they treat their crops. Tea, by comparison, gets stuck on the shelf: dried, stable, static. David Duckler and his small team at Verdant Tea are looking to change that conversation, selecting and selling quality tea the way chefs work with farmers at the market.